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Churro Cupcakes

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Indulge in the perfect blend of two beloved treats with our delectable churro cupcake recipe! Imagine fluffy cinnamon-infused cupcakes topped with a swirl of creamy, cinnamon vanilla frosting. This delightful fusion of flavors and texture is sure to satisfy your sweet tooth!

churro cupcakes with cinnamon vanilla frosting

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This straightforward recipe is sure to bring the joys of the carnival to your kitchen and leave your guests with an unforgettable treat. Get your piping bag ready and get ready to experience the magic of churro cupcakes! These fluffy cinnamon cupcakes may very well become your favorite cupcake recipe! 

Why I love this recipe

I love the mouth-watering smell when I make a batch of these delicious cupcakes. If you want next level cupcakes, you’ve found them! They are perfect for year-round but I especially love serving them at my Cinco de Mayo celebrations with other party favorites like crack corn dip, fiesta bruschetta, and nonalcoholic Margarita punch.

These are light and fluffy with the added touch of cinnamon sugar dusted on top that gives them a sweet kick and makes them hard to resist. The combination of the buttery cupcake base and the crunchy cinnamon sugar topping makes these cupcakes an irresistible treat that tastes just like homemade churros. 

The best thing about this delicious churro cupcakes recipe is that it can be customized and you can make it your own. You can switch up the frosting flavors, add different spices such as cardamom or nutmeg, and decorate the cupcakes with more cinnamon sugar.

You can even make them into bite-sized mini churro cupcakes and serve them at a party. No matter how you choose to enjoy them, these cupcakes are sure to get rave reviews. These fluffy cupcakes make the perfect dessert for an occasion!

INGREDIENTS

churro cupcake ingredients on marble counter

Cupcakes 

  • Milk
  • Eggs
  • Vanilla extract
  • Sugar
  • Oil
  • Unsalted butter, softened
  • Salt
  • Baking powder
  • Cinnamon
  • Flour

Cinnamon topping 

  • Sugar
  • Cinnamon

Frosting

  • Unsalted butter
  • Powdered sugar
  • Cinnamon
  • Vanilla
  • Salt
  • Milk

Step by step

  1. Preheat oven to 350 degrees.  Prepare the cupcake tin with cupcake liners for about 24-30 cupcakes.
  2. To make the cupcakes – combine the sugar and softened butter and cream with an electric mixer until smooth in a large mixing bowl.
  3. Add in the eggs, cinnamon, baking powder, milk, vanilla and oil.  Mix well at a low speed.
  4. Combine the flour and stir well at medium speed. Stop the electric hand mixer, scrape the sides and mix again.  
  5. Fill cupcakes about ⅔ full.  
  6. To make the cinnamon sugar mixture swirl topping, combine the sugar and cinnamon in a medium bowl. Sprinkle on top of the cupcake batter.  
  7. Bake for approximately 15-18 minutes or until slightly golden brown and a toothpick comes out clean.  Remove from the oven and allow to cool.
  8. To make the frosting – in the bowl of a stand mixer, combine the butter, cinnamon, vanilla and salt.  Mix well.
  9. Add in the powdered sugar and mix again.  Add in 2 tablespoons of the milk and mix well.  Only if needed, add in the additional milk if the frosting is still crumbly.  Mix on high for about 30 seconds until the frosting is fluffy and smooth.  
  10. Transfer the frosting to a pastry bag fitted with a large closed star tip.  Pipe a spiral of frosting on top of the cupcakes.  
half of a churro cupcake on a cupcake liner

Tips for best results

  • Allow the butter to soften to room temperature.
  • Make sure to use the exact amount of oil for moist cupcakes. Vegetable oil will be the best for not altering the flavor of the cupcakes.
  • It’s important to preheat the oven and avoid opening the oven during the baking process when you can avoid it. Use a timer to know when you should check the cupcake.
  • To test the doneness of these churro cupcakes, use a toothpick to poke into the center of the cupcake. If it comes out clean the cupcakes are done. 

Storage

These traditional churros flavored cupcakes can be stored in an airtight container for 3 days or frozen for 3 months. Thaw overnight at room temperature or in the refrigerator.

Serving suggestions

For a traditional churro goodness experience, serve with warm melted chocolate drizzled overtop, or use chocolate sauce or caramel sauce on top of each cupcake.

If you try this recipe please comment and rate it below, I love hearing from you!

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churro cupcakes on white countertop

Churro Cupcakes


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5 from 1 review

  • Author: Melissa Riker
  • Total Time: 30 minutes
  • Yield: 1 hour 30 minutes 1x

Description

Indulge in the perfect blend of two beloved treats with our delectable churro cupcake recipe! Imagine fluffy cinnamon-infused cupcakes topped with a swirl of creamy, cinnamon vanilla frosting. This delightful fusion of flavors and texture is sure to satisfy your sweet tooth!


Ingredients

Scale

For the cupcakes:

  • ¾ cup milk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup sugar
  • ¼ cup vegetable oil
  • ½ cup unsalted butter, softened
  • ½ teaspoon salt
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon cinnamon
  • 1 ½ cup flour

For the topping:

  • 3 tablespoons sugar
  • 4 teaspoons cinnamon

For the frosting

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 ½ teaspoons cinnamon
  • 1 teaspoons vanilla
  • ½ teaspoon salt
  • 23 tablespoons milk

 


Instructions

  1. Preheat oven to 350 degrees.  Prepare the cupcake pans with liners for about 24-30 cupcakes.
  2. To make the cupcakes – combine the sugar and softened butter and cream until smooth.
  3. Add in the eggs, cinnamon, baking powder, milk, vanilla and oil.  Mix well.
  4. Combine the flour and stir well.  Stop the mixer, scrape the sides and mix again.
  5. Fill cupcakes about ⅔ full.
  6. To make the topping, combine the sugar and cinnamon.  Sprinkle on top of the cupcake batter.
  7. Bake for approximately 15-18 minutes or until slightly browned and a toothpick comes out clean.  Remove from the oven and allow to cool completely before frosting.
  8. To make the frosting – in the bowl of a stand mixer, combine the butter, cinnamon, vanilla and salt.  Mix well.
  9. Add in the powdered sugar and mix again.  Add in 2 tablespoons of the milk and mix well.  Only if needed, add in the additional milk if the frosting is still crumbly.  Mix on high for about 30 seconds until frosting is fluffy and smooth.
  10. Transfer frosting to a piping bag fitted with a large star tip.  Pipe a spiral of frosting on each cupcake.

 

Notes

Store in an airtight container at room temperature up to 3 days. Cupcakes can be frozen up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: dessert
  • Method: baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 274
  • Sugar: 28.9 g
  • Sodium: 109.1 mg
  • Fat: 14.3 g
  • Carbohydrates: 36.2 g
  • Fiber: 0.7 g
  • Protein: 1.8 g
  • Cholesterol: 46.2 mg

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